I love to cook. I find it quite relaxing when you have a whole afternoon to potter round the kitchen, like your own personal cooking show, as you chop this and stir that. I also really enjoy cooking up a roast. And sure it can be slightly more work getting it all ready, but one thing I know is that a beautiful roast lamb for dinner, makes for leftover lamb and easy peasy lunches the next day, which is win win.
Such was the opportunity recently when I cooked up one of my favourite slow cooked roast lamb recipes for my sister on a Saturday and then for a lazy Sunday lunch for the husband and I decided to get creative with all that lovely leftover WA lamb.
Minty lamb and fetta triangles
Ingredients
- Leftover roast lamb
- Feta
- Fresh mint
- Salt and Pepper
- Pampas Puff Pastry
- 1 egg whisked (for egg wash)
Method
- Preheat oven to 180C
- Finely dice the roast lamb
- Crumble the feta
- Chop the mint
- Place all the ingredients into a bowl, along with cracked black better and rock salt and stir well to combine
- Take a piece of puff pastry, defrost until soft. Cut on the diagonal into triangles and again on the other diagonal so it is cut into four triangles
- Place two tablespoons of filling into one of the triangle and fold it in half. Seal along each side of the triangle with a fork
- Brush each triangle with egg wash
- Place triangles into a preheated oven on a tray with baking paper and cook until golden brown. Oh the wonder of puff pastry, all those delicious flaky layers!
- Enjoy!
Plus if you have any leftovers of the lamb and fetta mix then you can always freeze it for another day. The gift that keeps on giving 🙂
perthmunchkin 
Eff yes! I love left over roast in pastry… actually, I love anything in pastry! 🙂
Yeah I figured it really combined two great loves – roast and pasty. Because let’s face it, the more puff pastry the merrier! 🙂
That stuff could solve wars 🙂
OMG, these look so gooood!!! Waling up hungry and seeing this isn’t a great idea…
Julie & Alesah
Gourmet Getaways xx